Bengali soup December 08 2013
1/2 cup French lentils
3 tilapia fillets, each cut into 5 pieces
8 cups vegetable stock
1 green pepper, roughly chopped
1 large tomato, roughly chopped
2 tablespoons Mustard oil OR Olive oil, but the taste will get affected
1 tablespoon paprika powder
1 teaspoon turmeric powder
6-7 black pepper corns OR 1 teaspoon black pepper powder
2 tablespoons Panchphoran (Bengali spice mixture)
3 tablespoons chopped cilantro
Salt to taste
Heat a 5 qt sauce pan over medium heat.
Heat mustard oil and add green pepper, tomato, jalapeno and black peppercorns, sautÃ© for 3-5 minutes.
Add vegetable stock along with rest of the ingredients EXCEPT fish.
Bring it to a boil, then cook covered for 30 minutes on low heat.
Puree this mixture using a hand blender. If the mixture is too thick, add 1 cup of water.
Add fish pieces and stir gently, cook covered for another 10 minutes.
Garnish with chopped cilantro and serve hot.